Steaks And Eggs Recipe

Bring to room temperature & season

Take the 8 oz. sirloin out of the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the steak

Add the steak to the hot pan and press gently to ensure full contact. For medium-rare (recommended): sear 3–4 minutes on the first side without moving. Flip and add 1 tablespoon unsalted butter. Spoon melted butter over the steak while it cooks another 3–4 minutes. Adjust time for desired doneness (rare 2–3 min per side, medium 4–5 min per side, well-done 6+). Use an instant-read thermometer if available: 125–130°F rare, 130–135°F medium-rare, 135–145°F medium.

Rest the steak

Transfer steak to a cutting board or plate and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute before slicing or serving whole.

Prepare pan

While the steak rests (or before cooking steak if preferred), heat a separate skillet over medium-high heat. Add 2 tablespoons neutral oil or clarified butter and let it heat until shimmering.

Cook hash browns

If using frozen hash browns, shake off excess ice. Add 1 cup shredded hash browns and 2 tablespoons finely diced onion to the hot pan, spreading into an even layer. Let cook undisturbed 4–6 minutes until the underside is golden and crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper, then flip in sections and cook another 3–5 minutes until crisp and cooked through. For freshly grated potatoes, squeeze out excess moisture with a towel before cooking and follow the same timing.

Finish

Transfer hash browns to a warm plate and keep in a warm oven (around 200°F / 95°C) if not serving immediately.

Choose egg style

Decide how you want your eggs (sunny-side up, over-easy, over-medium, or scrambled). The directions below describe sunny-side up and over-easy; for scrambled, whisk eggs with a pinch of salt and cook gently.

Cook sunny-side up or over-easy

In a small nonstick skillet over medium-low heat, add 1 teaspoon butter or oil and let melt. Crack 2 large eggs into the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cook gently 2–3 minutes until whites are set but yolks still runny. For over-easy: when whites are mostly set, carefully flip each egg and cook 15–30 seconds more for runny yolks (longer for firmer yolks). Remove eggs to plate.

Scrambled option

Whisk eggs in a bowl until combined. Melt butter in the pan over low heat, pour eggs in and stir slowly with a spatula until soft curds form, about 2–4 minutes. Season to taste and remove from heat while slightly moist as they will continue to cook.

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference (about 2–3 minutes).

Butter and serve

Spread 1 tablespoon butter over the hot toast so it melts. Cut in half if desired and keep warm until plating.

On each plate, place the rested steak whole or sliced against the grain. Add the cooked eggs, a generous portion of hash browns, and the toast. Garnish with chopped parsley if using and serve ketchup or hot sauce on the side. Serve immediately while everything is hot.